Adom kubbeh

Adom Kubbeh (also known as Kubbeh Adom or Red Kubbeh) is a traditional Middle Eastern dish, particularly popular in Iraq, Syria, Lebanon, and Israel. It is a type of kubbeh, a family of dishes made with bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat. The distinguishing feature of Adom Kubbeh is its red color, which is achieved by adding beetroot to the dough.

History

The origins of Adom Kubbeh can be traced back to the Middle Ages, when it was a common dish among the Jewish and Arab communities of the Middle East. The dish was brought to Israel by Iraqi Jews and Kurdish Jews who migrated to the country in the mid-20th century.

Preparation

Adom Kubbeh is prepared by mixing bulgur, minced onions, and finely ground lean meat to form a dough. The dough is then dyed red with beetroot juice. The filling, typically made of minced meat, onions, and various spices, is then enclosed in the dough. The dumplings are then boiled in a rich broth, often made with beetroot as well, which gives the dish its characteristic red color.

Variations

There are several variations of Adom Kubbeh, depending on the region and personal preference. Some versions use different types of meat for the filling, such as lamb or chicken, while others add additional ingredients to the dough, such as potatoes or rice. In some regions, the dish is served with a side of yogurt or tahini sauce.

Cultural Significance

Adom Kubbeh is a staple dish in many Middle Eastern households, particularly during holidays and special occasions. It is also a popular street food in cities like Baghdad, Damascus, and Jerusalem.

See Also

• Kubbeh
• Middle Eastern cuisine
• Iraqi cuisine
• Israeli cuisine